Easy One-Pan Lemon Herb Chicken with Roasted Vegetables
A quick and easy one-pan meal featuring juicy lemon herb chicken breasts roasted alongside tender vegetables, perfect for a no-fuss weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken breasts (boneless optional)
- 1 lemon (juice and zest)
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced or thinly sliced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon rosemary needles
- Salt, about 1 teaspoon
- Freshly cracked black pepper, ½ teaspoon
- Pinch of crushed red pepper flakes (optional)
- 1 pound halved baby potatoes (Yukon Gold or red potatoes recommended)
- 1 cup baby carrots
- 1 cup trimmed green beans or asparagus (optional, added last 10 minutes)
- Parmesan cheese (optional, for sprinkling)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper.
- In a mixing bowl, whisk together olive oil, lemon juice and zest, garlic, thyme, rosemary, salt, black pepper, and red pepper flakes if using.
- Pat chicken breasts dry with paper towels. Add chicken to the bowl and coat thoroughly with marinade. Let sit for 10 minutes if time allows.
- Spread halved baby potatoes and baby carrots on the sheet pan. Drizzle with olive oil and season lightly with salt and pepper.
- Nestle the marinated chicken breasts skin side up among the vegetables. Pour any leftover marinade over everything.
- Roast in the oven for 25 minutes. Halfway through (about 12 minutes), turn the potatoes and carrots with tongs for even browning. Do not flip the chicken.
- If using green beans or asparagus, add them to the pan after 25 minutes. Return to oven and roast for another 10-15 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
- Remove from oven and let chicken rest for 5 minutes. Squeeze an extra lemon wedge over everything before serving.
Notes
Pat chicken skin dry before marinating to ensure crispiness. Let chicken rest 5 minutes after roasting to keep juices locked in. Use a meat thermometer to check for doneness at 165°F (74°C). Add delicate vegetables like green beans or asparagus in the last 10 minutes to avoid overcooking. For gluten-free variation, swap potatoes with sweet potatoes or cauliflower florets.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 400
- Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
Keywords: one-pan, lemon herb chicken, roasted vegetables, easy dinner, weeknight meal, healthy chicken recipe